Yellow Lentil Cream Soup

Hello All πŸ™‚

Got a little bit stuck of how to start writing this post… I looked around in other sites and started to write the recipe and the ingredients trying to be the more professional I could, but it didn’t sound like me! I want this blog to reflect the real me and the real me would try to describe the tastes and the feelings that this Soup brought me while I was preparing it and while (of course) I was eating it.

I’m totally enable to follow a recipe! all the recipes that I cook everyday come from my heart… Some dishes that you’ll see going forward were taught or showed if you like by my two grandmas. Absolutely divine cooks one from Italy and the other one from Brazil, so the mix of flavour is granted πŸ™‚

So here we go with my first recipe…

I like to call this kinds of soups that I cook and than mix “Vellutata” which translated to English would be Velvet… Can i call it Velvety Cream Soup? Does it make sense in English? Let me know please πŸ™‚

The ingredients are very simple, we start by washing the Yellow lentils (lentils don’t need to be soaked hours before), putting them in the slow cooker and twice as much water as the amount of lentils and let it cook with a Bay leaf. I like to add hot water so the slow cooker starts cooking faster… The aroma of the Yellow Lentils boiling with the bay leaf is delicate and sweet even though they don’t taste sweet.

When you see that the lentils are completely cooked, they will be very very soft you add pressed garlic (as much as you like) I like a lot of garlic :), you can add vegetable broth in cube and let it cook a little bit more, i would say 15 to 20 minutes. The Garlic is gonna add strength to the flavour, it will give that little bit of spicy and you know garlic is very good for the health.

After that you take away the bay leaf and you mix it. It will be a medium dense cream.

It’s ready! If you like you can add some green chives and some mozzarella… It will be even more creamy πŸ™‚

IMG_3093

The taste? Ohh OMG the taste is amazing, the mozzarella melts and it strings while you are eating so it’s a good lough if children are eating with you, it’s impossible not to laugh seeing strings of melted cheese and a kid trying to cut them with their tiny teeth. So Funny πŸ™‚

I found some information online regarding the Yellow Lentils which will make you even happier to make this lovely Soup:

Yellow Lentils originates form Asia and North America. Is one of the oldest sources of food and a cousin to the peas. Rich provider of proteins, good source of calcium, phosphorus, iron, vitamin B1 and B6. It also contains fiber, manganese,panthotetic acid and zinc potassium. Very rich in folate.

For the ones of you that are following a diet or just like to know how many calories your food have this recipe without the mozzarella have only 230 calories for 200gr of soup!!! which is great right? πŸ™‚

My advise to make this recipe and every recipe that you’ll cook for your family is to think about all the blessings that you wish this food you are preparing will bring to your loved ones and to thank the food that you are cooking for the nutrition and happiness it will bring to who is gonna have it. Cooking is an act of love and when you trasmit this love to it the taste and the emotions it will bring are gonna be powerful.

Buon appetito πŸ™‚

Thank you for a leaving a comment πŸ™‚

lucy

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